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Cocoa-Nut Meringue Cheesecake




Source of Recipe


internet


List of Ingredients




7 oz (1 pk) Flaked Toasted Coconut *

1/4 cup chopped pecans

3 Tblsp. butter, melted

16 oz. cream cheese, softened

1/3 cup sugar

3 Tblsp. cocoa

2 Tblsp. water

1 tsp. vanilla

3 large eggs - each separated

dash of salt

7 oz (1 jar) marshmello creme

1/2 cup chopped pecans

Recipe



Preheat oven to 350 degrees.

* To toast coconut: spread the coconut on a baking sheet and place in preheated oven for 5 to 7 minutes or until lightly toasted.

Combine coconut, 1/4 cup pecans and butter. Press into bottom of 9-inch spring form pan.

Combine cream cheese, sugar, cocoa, water and vanilla,mixing at medium speed with electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees for 30 minutes.

Loosen cake from rim of pan, cool before removing from pan.

Beat eggs whites and salt until foamy, gradually add marshmello creme, beating until soft peaks form.


Sprinkle 1/2 cup pecans over the cheesecake to within 1/2" of outer edge.

Carefully spread marshmello creme mixture over top of cheesecake to seal.

Bake at 350 degrees for 15 minutes. Cool. Chill for several hours or overnight.